Add peanut butter frosting to chocolate cupcakes for a new way to enjoy a favorite. / Mealand Ragland-Hudgins/DNJ

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The Daily News Journal

Peanut Butter Frosting

2 sticks of unsalted butter, softened1 cup creamy peanut butter3 cups powdered sugar 1/4 cup milk1 teaspoon vanilla extract1/4 teaspoon kosher saltPlace peanut butter, butter, vanilla and salt in a medium bowl. Using an electric mixer, mix on medium-low speed until combined. Add in powdered sugar and mix, scraping the bowl with a rubber spatula until combined. Add the milk and beat on high speed until the mixture is light and smooth. Enough for 24 cupcakes or 48 mini-cupcakes

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A few weeks ago, I shared that my favorite way to eat chocolate cake is with peanut butter frosting.

One of my college roommates made the combination for some celebration, but I donít recall what it was. What I do remember is that the frosting was delicious, but a bit too thick.

Some years later, I wanted another way to make a chocolate cake. Coconut was out of the question and chocolate fudge was a bit much. I thought back to the day my buddy Tosha made those cupcakes. It happened to be the perfect solution.

The recipe is a simple one, but how thick to make the frosting is personal preference. Too much peanut butter can be overpowering, too much powdered sugar can make it too sweet. If you donít add enough milk or cream, itíll be too thick to enjoy.

Equal parts of peanut butter and butter make a good starting point. But be careful, because eating a regular-sized cupcake will send you looking for the nearest glass of milk. On second thought, having milk handy might not be a bad idea.

Contact Mealand Ragland-Hudgins at 615-278-5189 or mragland@dnj.com. Follow her on Twitter @dnj_mrhudgins.